JoNorvelleWalker

I meant put a bowl in the sink and fill the bowl with water.

I may be missing something, but why not use a bowl?

No blood tonight, however I shall never again expect my anova oven to preheat without turning it on. By this time anova with all their wifi data mining should know perfectly well what I am thinking.

Batch 15. 90g blanched Spanish almonds 90g apricot kernels 350ml water 280g sugar 30ml orange flower water I increased sugar to 280g and orange flower water to 30ml.

Last night was RG pink beans, garlic, olive oil, and pasta.

In the twilight of 2019 I baked a loaf of rye to speed the passing of the annum, and of the cheese I served with it. The recipe is from Magnus Nilsson's The Nordic Baking Book. Most of it is left. The rye is wrapped in plastic in a plastic bag. It is neither harder nor softer than when it left the oven. It is not moldy. Can it still sustain the dark months of 2022, of plague and famine?

For most RG beans I pressure cook for an hour. I have no experience with an Instant Pot however.

Shoprite had no limes.

Email from supermarketitaly today announcing 10% off sale.

May we infer you use an 80 cm pan?

If you are searching for "quality pasta, not cheap mass-market pasta from the local grocery store" expect to pay more than your $2-$3 per pound limit. This should not be a hardship. We are not talking sashimi tuna here. Besides, the more the pasta costs, the closer to free shipping. My favorite commercial bucatini is Rustichella D'Abruzzo. I buy from supermarketitaly.com. Sadly I see they are currently sold out. Always remembering the siege of Paris, thankfully I hoarded for the pandemic. Last night's pasta was Rustichella D'Abruzzo linguini... I also posses bucatini dies, and am not above extruding bucatini myself in an emergency. As an aside, I used to be a fan of Colavita products until I read The Deadly Dinner Party. In a way I feel sorry for the company, but more sorry for the poor people who gave up their lives. I also recall an olive oil review that found half of Colavita olive oil samples were adulterated. (Although Colavita was the least adulterated of any of the olive oil brands tested.)

Though from the pictures it appears yours grates like @weinoo's.

Indeed. Except rusty.

Your cheese has a different texture from what I get. I have several automated methods to produce grated cheese that looks like yours. What I end up with using a star grater is more of a powdery consistency. Years ago I had a hand cranked Moulinex with a star grating drum. But I pitched it when it badly rusted.

https://forums.egullet.org/topic/102236-paella-cook-off-31/#comment-1404178

You don't get your anova sticky.

Last night's dinner was asparagus. I once was served canned asparagus. I threw up.

Having just grated up a piece of Parmesan I could tell you why. But I now have cut resistant gloves. Grating Parmesan in quantity also requires a modicum of strength, something I do not posses. Here I must confess I have an as yet unassayed Parmesan grating disc for my ancient Cuisinart. It terrifies. We all must live or die by our culinary inquietudes.

If you want a razor sharp edge, Watanabe offers Togidashi sharpening...at a cost. https://www.kitchen-knife.jp/pro/togidashi.htm

I received the shock of my life last night, not from COVID but from California. Notice of more Rancho Gordo beans. Thankfully Steve issued a retraction.

My chef's knives are an 8 1/2 inch New West and a 10 inch Chicago Cutlery (which sadly I believe is now just another cheap commodity brand name). Decades ago I bought a shorter Chicago Cutlery chef's knife but I gave it away. I found no use for it. Sometimes I'm tempted by the longer New West chef's knife, particularly when it finds itself on sale. Fortunately so far better sense has taken hold. I use my chef's knives only for fruits and vegetables. I have no professional training, but how or why would one use a chef's knife for protein? If I am slicing cooked meat I use a Chicago Cutlery slicing knife, of which I have a few. For raw meat I employ either my New West fillet knife or my recent much beloved Wusthof butcher blade. Full disclaimer: I posses a Wusthof salmon slicing knife, but let's charitably say it is underutilized. If I ever convinced myself I had a tremendous need for slicing raw protein I'd shoot an urgent email to Shinichi.

I suspect Ninja's specifications are conservative. My Vesta blast freezer will freeze a liter of 20C water to minus 30 in 90 minutes. https://forums.egullet.org/topic/153479-blast-chillers/?do=findComment&comment=2242627

Do they not still offer in-home service?

Rather may I suggest borrowing a wifi hotspot from the library. Update anova firmware. Return hotspot to the library. Or if you have a cellular device it may function as a wifi hotspot. I believe my iPad will. In any event I'm sure MC would appreciate another hotspot.